Olive Oil Fried Breaded Chicken Thighs

Notes

Whenever I made chicken cutlets, I prefer to use chicken thighs. They're more flavorful, more tender, and they are nearly impossible to overcook. That said, you can make this same recipe with chicken breasts.

I also love to fry these in olive oil. There's a pervasive myth that you shouldn't cook with olive oil over high heat, but it's not true. A simple pan fry like this is totally fine, and it's delicious. But you can use any good frying oil (avocado oil, duck fat, and tallow are great too).

This recipe involves a simple three-step dredge. Pound the cutlets flat, coat them in flour, dip them into an egg wash, and then coat with bread crumbs before frying.